|
| |
| |
| |
| 4 cups |
|
medium spaghetti squash |
|
| 2 Tbs |
|
butter |
|
| 1/3 cup |
|
grated parmesan cheese |
|
| 2 |
|
eggs, beaten |
|
| 1 lb |
|
ground beef |
|
| 2 |
|
scallions, thinly sliced |
|
| 1 1/2 cup |
|
spaghetti sauce |
|
| 1 cup |
|
cottage cheese |
|
| 1/2 cup |
|
mozzarella cheese |
|
|
|
| |
| 1 |
Brown ground beef and scallions then stir in LC spaghetti sauce and set aside. |
| 2 |
Cut squash in half, remove the seeds and microwave for about 7 minutes until the pulp comes out in thin
strands. |
| 3 |
In a mixing bowl stir butter, eggs, and parmesan cheese with squash until well coated. |
| 4 |
Line a 10 inch pie plate with squash to make a crust. |
| 5 |
Spoon and spread the cottage cheese on top of the squash. |
| 6 |
Top the cottage cheese with the beef and sauce mixture. |
| 7 |
Bake Pie in a pre-heated 350 degree oven for 25 to 30 min or until crust seem set. |
| 8 |
Top with mozzarella cheese and bake for 5 to 10 more minutes until cheese is melted and bubbly. |
|
| |
| Servings: 8 |
| Preparation time: 30 minutes |
| Cooking time: 30 minutes |
| Ready in: 1 hour |
| |
| Nutrition
Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| |
|
|
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| Amount Per Serving |
|
|
|
| Calories |
|
302.48 |
|
| Calories From Fat (60%) |
|
181.72 |
|
| Calories From Protein (27%) |
|
83.12 |
|
| Calories From Carbs (12%) |
|
37.65 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 20.23g |
|
31% |
|
| Saturated Fat 9.25g |
|
46% |
|
| Monounsaturated Fat 7.23g |
|
|
|
| Polyunsaturated Fat 0.97g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 116.11mg |
|
39% |
|
| Sodium 499.78mg |
|
21% |
|
| Potassium 305.87mg |
|
9% |
|
| Carbohydrates 9.43g |
|
3% |
|
| Dietary Fiber 1.93g |
|
8% |
|
| Sugar 3.50g |
|
|
|
| Net Carbohydrates 7.50g |
|
|
|
| Protein 20.82g |
|
42% |
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